Community recipe
Blueberry-Lemon Cornmeal Skillet Cobbler
Juicy blueberries bubble beneath tender, golden cornmeal biscuits in this easy skillet cobbler. Lemon brightens the fruit, while a little cornmeal gives the topping a pleasantly crisp edge. Serve warm by the spoonful for a relaxed, crowd-pleasing dessert.
- Serves
- 8
- Prep
- 20 min
- Cook
- 45 min
- Difficulty
- easy
Get ready
Ingredients
- 600 g blueberries, rinsed and patted dry
- 1 lemon, zested and juiced
- 75 g granulated sugars
- 1.5 tbsp cornstarches
- 1 tsp vanilla extract
- 0.13 tsp ground cinnamon
- 0.13 tsp fine salt
- 190 g all-purpose flour
- 50 g fine yellow cornmeal
- 50 g granulated sugars
- 2 tsp baking powders
- 0.25 tsp fine salt
- 85 g unsalted butters, cold and cut into small cubes
- 180 ml buttermilks, cold
- 1 tbsp coarse sugar
Make it
Instructions
- 01
Preheat the oven and make the blueberry filling
Heat the oven to 375°F (190°C) with a rack in the center. Rinse 600 g blueberries gently in a colander and pat them dry; discard any stems. Zest and juice 1 lemon. In a 10-inch ovenproof skillet, toss the berries with 75 g granulated sugar, 1½ tbsp cornstarch, the lemon zest and juice, 1 tsp vanilla extract, ⅛ tsp ground cinnamon, and ⅛ tsp fine salt until evenly coated. Spread the fruit in an even layer and set aside while you make the topping, about 5 minutes. | Why: Dry berries and an even coating help the filling thicken without becoming watery.
- 02
Mix the cornmeal biscuit topping
In a mixing bowl, whisk together 190 g all-purpose flour, 50 g fine yellow cornmeal, 50 g granulated sugar, 2 tsp baking powder, and ¼ tsp fine salt. Cut 85 g cold unsalted butter, in small cubes, into the dry mixture with a pastry cutter or fingertips until it resembles coarse crumbs with some pea-size butter pieces. Pour in 180 ml cold buttermilk and stir just until a shaggy, moist dough forms; do not knead it. This takes about 5 minutes. | Why: Keeping the butter cold and mixing lightly makes the biscuit topping tender rather than tough.
- 03
Top, bake, and serve
Drop the dough in 8 rough mounds over the blueberry filling, leaving small gaps so the fruit can bubble through. Sprinkle 1 tbsp coarse sugar over the dough. Set the skillet on a rimmed baking sheet to catch any drips, then bake at 375°F (190°C) for 35 minutes, until the biscuits are puffed and deeply golden and thick blueberry juices bubble at the edges. If the tops brown before the fruit bubbles, loosely tent the skillet with foil for the remaining bake. Carefully set the hot skillet on a trivet and let the cobbler rest for 10 minutes; the filling will thicken as it cools slightly. Spoon into bowls and serve warm. | Why: The open spaces let steam escape, while resting gives the bubbling fruit time to settle into a spoonable filling.
